No. 1110 Pommes de Terre à la Lyonnaise.
Cut your potatoes as above, then put three quarters of a pound of butter in a sauté-pan, with thirty button onions cut in rings, place them upon the fire and when becoming yellowish put in your potatoes, season with chopped parsley, salt, lemon-juice, and a good pinch of black pepper; when rather yellow and quite hot, serve.